Table 1. Microbial counts in before (raw structured goat steak) and after cooking at different sous-vide processes

Microbial groups	Initial counts	Counts after sous-vide processes			SEM	p-values
		60°C for 47 min	65°C for 12 min	70°C for 3 min
Aerobic mesophile (Log CFU/g)	4.83±0.15	1.79	1.72	1.88	0.23	0.442
Anaerobic mesophile (Log CFU/g)	3.15±0.24	1.13	1.22	1.21	0.17	0.326
Aerobic psychrotrophile (Log CFU/g)	3.84±0.08	<1	<1	<1
Anaerobic psychrotrophile (Log CFU/g)	1.51±0.11	<1	<1	<1
Yeast and mold (Log CFU/g)	2.17±0.13	<1	<1	<1
Enterobacteriaceae (Log CFU/g)	3.14±0.17	<1	<1	<1
Lactic acid bacteria (Log CFU/g)	3.37±0.25	1.14	1.03	1.12	0.21	0.337
B. thermosphacta (Log CFU/g)	1.90±0.09	<1	<1	<1
S. aureus (Log CFU/g)	<1	<1	<1	<1
Bacillus spp. (Log CFU/g)	<1	<1	<1	<1
Coliforms (MPN/g)	150	<3	<3	<3
E. coli (MPN/g)	<3	<3	<3	<3
Clostridium spp. (MPN/g)	<3	<3	<3	<3
L. monocytogenes	nd	nd	nd	nd
Salmonella spp.	nd	nd	nd	nd

Means±SE for initial counts.
p-values of each parameter after different sous-vide processes.
SEM, standard error of means for each parameter after different sous-vide processes; nd, not detected.